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Pan-Fried Peppers with Lemon, Garlic, and Sea Salt
- 1/4 cup vegetable oil
- 8 ounces fresh shishito peppers,* left whole with stems and seeds intact, or other green chiles (such as Padrón)
- 1/4 teaspoon coarse sea salt plus additional for serving
- 2 large garlic cloves, thinly sliced
- 2 teaspoons fresh lemon juice
Directions:View on Bon Appetit
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